I have noticed that it takes time for the 'green' flavor to disappear. You'll know it when you taste your beer and all the elements are speaking to you. Before that time you will usually only experience certain dominant characteristics that will remain and some that will not! I have a Nutbrown that tasted like Centipedes. No kidding. Up to the 5 week mark (from inception, 2 in the primary then bottled) it had the aroma and flavor of Centipedes. Everything about it was beautiful...the carbonation was just what I wanted, the color was a gorgeous nut-brown. The Centipede thing was only there on the nose and tongue for a few seconds but it was there. It disappeared though about the 5th week.
So the long and the short of it is...let your taster be your guide. I can seriously recommend tasting one (1) single bottle each week to probe for carbonation, flavor and color. Take notes. You really only should need to do this once to establish a rough timeline for a particular recipe. But the guys all give sound advice...usually the lower gravity and more straight-forward the recipe (make that simple grain bill) the less time it seems to bring it to maturity...there are exceptions though so be aware of that as well.
Keep in mind, if you drop the temperature too low, these processes slow down and can possibly come to a halt. The best method I have found for Ales is a week in the bottle at ferment temperature to help the carbonation and then into my cellar at about 55-58° F to condition for as long as it needs.